See those gorgeous fudgy brownies up there? My first truly successful allergy-friendly brownie. Do you know how hard is is to make egg-free brownies? Yes? I’m sorry. No? It’s hard.
These are brownies, redeemed. I love them. My kids love them. My kids are not always fans of dark, dark chocolate (crazy kids) but they loved these. And these brownies are DARK. Yes! Because, for goodness sake, you must make them with dark cocoa. Well, I’m sure they are good either way. However, they are awfully rich and deep with dark cocoa and who doesn’t want a deep brownie? Duh.
PLUS. These are just in time for the 4th of July. Unless, you’re reading this after the 4th. In which case, load them up anyway! Do you know what would be good?! Banana split brownies! Brownie, ice cream, banana, strawberries, strawberry sauce, chocolate sauce. I’m getting a little carried away. For now, enjoy this simple, but festive, patriotic version.
You will LOVE these brownies!
- 1½ cups gluten-free flour blend
- ½ cup dark cocoa
- ¼ teaspoon baking soda
- 1 teaspoon xanthan gum
- 1¼ cups sugar
- ½ cup + 2 tablespoons milk (we used almond)
- ½ cup oil
- 1½ teaspoon vanilla
- Preheat oven to 350 degrees.
- Whisk together flour, cocoa, baking soda, and xanthan gum.
- Set aside.
- Combine milk, oil, vanilla and sugar. Mix well and allow to sit for at least 4 minutes, allowing the sugar to dissolve.
- Combine flour mixture with sugar mixture and mix well.
- Spray or line an 8x8 pan with parchment paper for easy removal. Evenly spread batter.
- Bake for 25-30 minutes. 25 minutes for a gooey, fudgy brownie. Longer for a firm, drier brownie. I recommend erring on the fudgy side:-)
- Allow to fully cool before cutting and removing from pan.
- Top with your favorite toppings.
adapted from Petite Allergy Treats